does using several chopping boards really help?
By hereandthere
@hereandthere (45628)
Philippines
October 1, 2019 11:14pm CST
in the past, the 'sangkalan' (chopping board or chopping block) was made of wood.
kitchens here usually would have one thin rectangular board (1 inch) and one thick round board (2 inches).
then came the plastic ones, much thinner and lighter than the wooden chopping boards.
yesterday, i bought a new plastic chopping board.
there is a color guide on the label to avoid food contamination.
red - meat
blue - seafood
green - fruits and vegetables
white - bread and dairy
yellow - raw poultry
brown - cooked food
do you follow this?
that's 6 chopping boards in all.
20 people like this
20 responses
@Alexandoy (65302)
• Cainta, Philippines
2 Oct 19
We use only 2 chopping boards - one is wood and the other is plastic.
5 people like this
@hereandthere (45628)
• Philippines
2 Oct 19
we have wood and plastic and use both depending on what we're chopping/slicing.
1 person likes this
@LadyDuck (502392)
• Italy
2 Oct 19
I only use wood and I have 3, plus one especially designed for bread. I cut fish on a ceramic plate, I never use a board for the fish, same for chicken, no plastic and no wood, the ceramic is safer, you wash it with hot water and kill all the germs.
3 people like this
@hereandthere (45628)
• Philippines
2 Oct 19
@LadyDuck we also buy fish whole, but we use the board (wood or plastic depending on the size) to cut them up.
1 person likes this
@LadyDuck (502392)
• Italy
2 Oct 19
@hereandthere No, any kind of fish. As an example I buy whole salmons, I cut in half, clean and separate the fillets. I do the same with the perch fishes from the lake.
1 person likes this
@infatuatedbby (94909)
• United States
4 Oct 19
I would be very forgetful on the colors. Hehe.
We have 3 cutting boards - thicker plastic, wood and glass.
2 people like this
@shaggin (74988)
• United States
9 Oct 19
@infatuatedbby I would confuse the colors as well and have to write it down somewhere to keep it straight.
2 people like this
@infatuatedbby (94909)
• United States
4 Oct 19
@hereandthere I use glass for meat. Fish I usually buy from the store boneless and just season and bake so no need to prep anything on the cutting board
1 person likes this
@hereandthere (45628)
• Philippines
4 Oct 19
glass? what do you cut in it? ladyduck uses a ceramic plate for fish and chicken
1 person likes this
@hereandthere (45628)
• Philippines
2 Oct 19
if you're alone and don't cook much, then it's perfectly fine, as long as you keep it clean.
1 person likes this
@hereandthere (45628)
• Philippines
3 Oct 19
@tech40 i rinse it before using it, and also in-between items.
1 person likes this
@BelleStarr (61463)
• United States
3 Oct 19
I have several chopping boards but I wash them in the dishwasher after each use so I don't need 6 and I never chip raw chicken.
2 people like this
@hereandthere (45628)
• Philippines
3 Oct 19
i think that's all it's about - washing properly and regularly. so you always cook chicken whole?
1 person likes this
@hereandthere (45628)
• Philippines
4 Oct 19
@BelleStarr same here. usually thighs, legs and wings
1 person likes this
@BelleStarr (61463)
• United States
3 Oct 19
@hereandthere No I always buy the chicken already cut into the size I am using.
1 person likes this
@hereandthere (45628)
• Philippines
6 Oct 19
@thelme55 oh, our father loved that, the tutong. we are based in metro manila so we use charcoal when we cook inihaw. i guess firewood is still abundant in the province. can you cook inihaw at home there in germany?
1 person likes this
@hereandthere (45628)
• Philippines
5 Oct 19
also jackfruit and also why we have dirty kitchens/outside kitchens - to do these tasks there.
1 person likes this
@thelme55 (79308)
• Germany
5 Oct 19
@hereandthere I love cooking in our "dirty kitchen" in the Philippines when I am there in my home. I love the taste of the boiled rice (especially the burned bottom of the rice) and other food when I cook with firewoods.
1 person likes this
@lovinangelsinstead21 (36847)
• Pamplona, Spain
2 Oct 19
I use an ordinary plate or my hands and the only small knife I use this might dismay some Chefs out there but htat is what I am happy with I work better.
If it works better for them that is great too.
2 people like this
@lovinangelsinstead21 (36847)
• Pamplona, Spain
2 Oct 19
@hereandthere
I love doing that I think I got the habit of only using my hands mostly so that it would not make a noise as my Dad used to work Night Shift and so as not to wake him up as the house was very quiet.
Also to cut those carrots that are sometimes like bullets to cut and I cut aginst the grain but again with my hands sorry to go on a bit.
1 person likes this
@hereandthere (45628)
• Philippines
2 Oct 19
i think you're very good with your hands to be able to do it that way.
1 person likes this
@hereandthere (45628)
• Philippines
2 Oct 19
@lovinangelsinstead21 how considerate of you and it's actually a great skill
1 person likes this
@rebelann (117220)
• El Paso, Texas
2 Oct 19
Yes, I cook but I usually buy frozen fruits and vegetables and those are already chopped up @hereandthere
1 person likes this
@Letranknight2015 (52665)
• Philippines
2 Oct 19
Hello @hereandthere Im thinking of buying one in the future. yes it helps.
2 people like this
@hereandthere (45628)
• Philippines
2 Oct 19
we have both - plastic and wood.
i agree. it's about washing in between items and before storing.
actually when i take it out of the cabinet to use, i even rinse it first.
1 person likes this
@jstory07 (148731)
• Roseburg, Oregon
2 Oct 19
@hereandthere I do the same thing.
1 person likes this
@crazyhorseladycx (39503)
• United States
2 Oct 19
i don't trust the plastic'uns. e'en if'n ya follow their guidelines, how do ya keep 'em stored where's not to've any cross contamination?
2 people like this
@shaggin (74988)
• United States
9 Oct 19
@crazyhorseladycx what do you use then? I have a plastic one and after cutting meat on it which doesn't happen often I soak it in the sink with water and bleach then drain it and wash it with a soapy dish cloth. After it air dries I keep it in a drawer with my pot holders, napkins and ove gloves.
2 people like this
@hereandthere (45628)
• Philippines
2 Oct 19
i think those color guides are suited to commercial kitchens. me, i wash the board before using and in-between items
1 person likes this
@crazyhorseladycx (39503)
• United States
9 Oct 19
@shaggin i've a wooden'un a ceramic, too. i can't use bleach, but use hydrogen peroxide.
2 people like this
@hereandthere (45628)
• Philippines
2 Oct 19
it was time to replace ours.
wood has its downside too - rot, mold.
@simplfred (20641)
• Philippines
2 Oct 19
Until now, we are using wood as chopping boards but we have a plastic one two... No we don't follow such color coding, my friend.
2 people like this
@TiarasOceanView (70020)
• United States
15 Oct 19
Yes but I only have two..one wood and one glass
1 person likes this
@hereandthere (45628)
• Philippines
16 Oct 19
a glass board? what do you chop/slice on it?
1 person likes this
@garymarsh6 (24006)
• United Kingdom
12 Oct 19
It is a legal requirement to have colour coded chopping boards for food preparation in all kitchens in hotels and restaurants etc in the UK. We have a wooden board that we use for bread. We have other coloured boards indoors for other foods too. Green Brown, White different sizes. I think some research in Canada discovered that wood has a natural antiseptic so is safe to use as a chopping board but still requires regular cleaning.
Rule of thumb is "do not use the same board" for raw and cooked ingredients!
1 person likes this
@hereandthere (45628)
• Philippines
12 Oct 19
that's what i thought, that it's suited to commercial/industrial kitchens
i always wash it before i use it and in between items
1 person likes this
@acelawrites (19272)
• Philippines
3 Oct 19
I only have two; one wood and one white plastic. I made sure to wash it well after each use and keep it dry to avoid bacteria build up.
1 person likes this
